Healthy Recipes: Broccolini with Lemon Parmesan Sauce

Broccolini is also called baby broccoli or broccoletti. Don’t ignore the tender (and delicious) stems.


Time to prepare: 15 minutes

1 Tbs. extra-virgin olive oil
3 cloves garlic, minced
1 lb. broccolini, chopped
1 Tbs. lemon juice
1 Tbs. mayonnaise
3 Tbs. parmesan cheese
freshly ground black pepper

• Heat a large sauté pan over medium heat until hot enough for a drop of water to sizzle.
• Add the oil and sauté the garlic until golden, stirring constantly, about 1 minute.
• Add the broccolini to the pan with ¼ cup of water. Turn the heat to high and allow the water to steam the broccolini until tender and all the water has evaporated, about 2 minutes. Add up to another ¼ cup of water if the pan is dry before the broccolini is tender.
• In a small bowl, whisk together the lemon juice, mayonnaise, parmesan, and black pepper.
• Drizzle over the broccolini.

Serves 4.

Nutrition Information:
Per serving (1 cup)—
Calories: 110
Sodium: 110 mg
Total Fat: 8 g
Saturated Fat: 1.5 g
Carbohydrates: 7 g
Protein: 5 g
Fiber: 3 g

Photo: Jorge Bach/CSPI

12 Replies to “Healthy Recipes: Broccolini with Lemon Parmesan Sauce”

  1. Saw the title and thought, yum.
    Read the recipe and wondered –
    -olive oil and high heat; not a good combo
    -mayonnaise? how about Greek yogurt instead?

    Quite honestly, I tend to saute my green vegetables with grapeseed oil (which I’ve recently learned has too many omega 6’s, so I’m going to try macadamia oil), add a bit of garlic and oregano or rosemary, turmeric, then finish off with a dusting of parmesan, a spritz of lemon and a finish of freshly ground black pepper. Quite tasty. It works beautifully with spinach, kale, asparagus, etc.

    1. Why add so much extra fat? Steam broccolini, sprinkle Parmesan over while piping hot & finish off with fresh-squeezed lemon. It’s cleaner, to me.

  2. I cook all my greens just with oil and garlic. Saute garlic in oil till golden. Put in washed greens till tender. This couldn’t be easier.

  3. I agree with others, this is a bad combo using olive oil at high heat. There is no reason for the xtras cheese & mayo…why not just use coconut oil or wait til last to drizzle the olive oil& let the true flavors shine thru.

  4. It is a tastyful receipe, but for the friends who would like to reduce satureted fat & cholesterol, they can replace the mayo by plain low fat yogurt and just add a taste of parmesan. That still will do the trick!

  5. You’ve got the right idea, but let me share a variation I’ve been using that has them asking for more.

    This works with most freshly steamed vegetables.

    Steam the vegetable in a stove top steamer

    Saute the garlic in the olive oil and combine with the lemon juice (increase to juice of 2 lemons), Parmesan cheese and freshly ground pepper.

    Drizzle just before serving

  6. Several comments are wondering why use mayo and cheese … Because it’s broccolini in a sauce. Can’t make sauce with just olive oil. Don’t want sauce? Don’t use this recipe.
    One can still eat a healthful diet and include modest amounts of mayo, butter, cream, cheese and all the other things that make food – cuisine – more than the sum of its nutrient parts.
    Sometimes I think well-intentioned folks are conflate healthful eating with a fat-free, salt-free, flavor-free, sin-free nutrient delivery system.

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